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I swore by overnight doughs until a pastry chef showed me my error
I used to think cold fermenting pizza dough for 48 hours was the only way to get good flavor. But last month a pastry chef from a bakery in Denver told me my dough was actually over-fermenting and losing structure. She said to try a same-day mix with a tiny bit of commercial yeast instead. I did a side by side test with two batches and her method gave me a much better crust with more oven spring. It completely changed how I schedule my prep now. Has anyone else had success switching from long ferments to same-day doughs? What's your go-to timeline for pizza or bread?
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the_rose16d ago
That whole over-fermentation thing reminds me of how everyone thinks longer is always better for stuff like marinating meat or brewing coffee, but there's definitely a sweet spot where it flips from good to kinda ruined. @kevin_bailey's point about oven spring makes total sense once you realize the dough runs out of strength after sitting too long. It's funny how "more time" isn't always the answer in cooking, just like in life where rushing something can be better than dragging it out.
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